Scallops ‘w’ Citrus & Sage Burnt Butter Sauce


Brian Kennett

Brian Kennett

Amateur Chef and Foodie Extraordinaire


Scallops ‘w’ Citrus & Sage Burnt Butter Sauce

What’s in the fridge & freezer recipe time again today, so it is Bill Wallace Friendly. This one is a little ‘fancy’ as it is a bit ball-ache to make the sauce and clean the scallops and all that. But it is worth it, according to my Wifey’s feedback haha. Happy Wife – Happy Life and all that right? Even more so in lockdown. S0 for lunch today I created ChillaxBBQ Stay@Home Recipes #31 – Scallops ‘w’ Citrus & Sage Burnt Butter Sauce.

Wifey said; “Yummy. The orange and butter flavours go so well with the scallops – tantalizing to my taste buds. And it made me burp a lot!” Make of that review what you will… Dear me, she ain’t no food critic…

ChillaxBBQ Stay@Home Recipes #31 - Scallops 'w' Citrus & Sage Burnt Butter Sauce
This time I decided to cook the scallops out of the shell. I cleaned up the shells and hit them with some boiling water to remove the smell and to sterilize them nicely for serving.
ChillaxBBQ Stay@Home Recipes #31 - Scallops 'w' Citrus & Sage Burnt Butter Sauce
I let the scallops have a little bath in some marinade 1st for a good couple of hours. Lemon juice, Olive oil, sea salt & cracked black pepper to be precise.
ChillaxBBQ Stay@Home Recipes #31 - Scallops 'w' Citrus & Sage Burnt Butter Sauce
And here is the plated finished article. I think they look spanking? A little garnish with some fresh orange and Thyme. Come on, they look a little bit special right?
I made 9 scallops with the following ingredients;
  • 9 scallops on the shell – take them off the shell and clean all the yucky bits off and the poo tract
  • 1 packet of fresh Sage – roughly chopped
  • 4″ knob of good quality salted butter
  • 1/2 a big Seville orange – you need to get the segments clean of any pips, pith and skin (like in the picture)
  • 1/2 cup fresh lemon juice
  • A couple of sprigs of fresh Thyme for Garnish
  • Olive Oil
  • Sea salt & cracked black pepper
Do this folks;
  1. Put the cleaned scallops in a tray, drizzle with Olive oil, half the lemon juice and a sprinkle of sea salt & cracked black pepper;
  2. Allow that to marinate for an hour or so;
  3. In a pan melt down the butter and add the remaining lemon juice;
  4. Bring that down to low heat and watch is darken to dark brown – that’s your burnt butter sauce right there;
  5. Sprinkle some sea salt & cracked black pepper in the pan;
  6. Pop half the sauce into a small pan and add in the fresh sage and half the orange segments – the heat will be enough to muddle the sauce together, wilt the sage and break down the orange into the little beads – quite amazing actually;
  7. In your big pan add in the rest of the sage and the scallops;
  8. 2-3 minutes on one side and pop them over for another 2-3 minutes;
  9. Carefully lift the scallops out and pop them in your clean shells on a platter;
  10. Spoon over the sauce from the small pan;
  11. Garnish with some fresh leaves of Thyme and a little piece of fresh orange – follow the picture folks…

As I said, it’s a little lengthy for prep and cooking. But the outcomes are worth it believe me. I tried the sauces before serving and it really was an OMG foodie moment. Sour, sweet, citrus, savoury, herby and superbly buttery. My gawd what a combo. It was superb. One we’ll be repeating I am certain at a ChillaxBBQ proper someday. A great little invention today, and I am quite proud of it actually. ChillaxBBQ Stay@Home Recipes #31 – Scallops ‘w’ Citrus & Sage Burnt Butter Sauce is an absolute cracker. Now you could rise the sauce for any white fish/crab/lobster in my reckoning. It would be a perfect bedfellow. Hoping you have a go folks. and hoping you do indeed – ENJOY!!!

Connect with Us on Social Media

The Angmo Cooking Show

ChillaxBBQ Facebook

Follow Us on Social Media for More Updates

Scroll to Top
Seraphinite AcceleratorOptimized by Seraphinite Accelerator
Turns on site high speed to be attractive for people and search engines.